University of Reading Research Data Archive

Data from GC-MS supporting identification of molecular triggers of parosmia

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Olfactory function of parosmic and non-parosmic participants was assessed using GC-olfactometry. Coffee, chicken, bell pepper, cocoa and faeces were used to identify trigger molecules. These data correspond to the GC-MS chromatograms which were used to confirm the identity of the compounds identified by the participants.

Resource Type: Dataset
Creators: Parker, Jane ORCID logoORCID:
Rights-holders: University of Reading
Data Publisher: University of Reading
Publication Year: 2022
Data last accessed: 4 April 2024
Metadata Record URL:
Organisational units: Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Participating Organisations: University of Reading, AbScent, Royal National Ear, Nose and Throat and Eastman Dental Hospitals
Keywords: gas chromatography, mass spectrometry
Data Availability: OPEN


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